Lovely roasted potatoes with garlic & tomatoes
So, this has to be near the top of my list for easy, hearty & delicious meals. It’s also pretty nutritionally balanced, if you pair it with a big green salad or some broccoli. What, you say? Potatoes, nutritious? I thought I was supposed to cut back on starches! Well, that’s what I thought too… Until I read the data. Potatoes are one of the single most nutritious things we can eat – and there are people who have thrived on a diet of potatoes alone! Check out one of the most-respected sources for plant-based diets, Dr. John McDougall, In defence of the potato. If you’re looking to lose weight, potatoes are perfect – they are low in calories (about 150 calories per potato), yet incredibly filling. So you feel full without consuming too many calories, and still get all kinds of good-stuff including fibre, potassium, vitamin c, vitamin b-6, magnesium, copper & manganese. A very heart-healthy (and delicious) choice. Thank you AGGI for the recipe inspiration!!
- Potatoes, 1 kilo bag (I prefer red but use whatever variety you fancy)
- Juicy, ripe, red cherry tomatoes – 1 kilo (essentially I use a 1:1 for potatoes/ tomatoes)
- Garlic – 5 cloves, roughly chopped
- A good handful of fresh basil leaves, roughly chopped
- Salt, pepper, to taste
- Olive oil
Pre-heat oven to 180 degrees. Slice the tomatoes in half and add to the baking dish. Cut up the potatoes in chunks, about the same size or a bit bigger than the tomato halves. Add to the baking dish. Add the garlic, fresh basil leaves, salt & pepper, and drizzle olive oil on top. Mix with your hands! (This is a good job to give your little ones btw!)
Bake for around 45 minutes, until the potatoes are tender. Check it half way through – add some water if the dish is getting too dry, or add some more tomatoes.
Serve with a big, leafy green salad! Enjoy!